How To Make Slow Cooker Eye of Round Roast With Vegetables
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 2 lbs eye of round roast
- 1 lb baby potatoes, halved
- 2 cups baby carrots
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 2 cups beef broth
- 2 tbsp cornstarch (optional, for thickening)
Instructions
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Season the eye of round roast with salt and pepper on all sides.
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Place the roast in the slow cooker and add the potatoes, carrots, onion, garlic, thyme, rosemary, and beef broth.
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Cover and cook on low heat for 6 hours or until the roast is tender.
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If desired, remove the roast and vegetables from the slow cooker and set aside.
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In a small bowl, mix cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the slow cooker to thicken the sauce.
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Return the roast and vegetables to the slow cooker and cook for an additional 30 minutes on low heat.
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Once done, remove the roast and vegetables from the slow cooker and let it rest for a few minutes before slicing.
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Serve the sliced roast with the cooked vegetables and drizzle with the thickened sauce from the slow cooker.
Nutrition
- Calories : 384kcal
- Total Fat : 9g
- Saturated Fat : 3g
- Cholesterol : 102mg
- Sodium : 1043mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 42g
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